The Tastiest Low-Carb Vegetable Curry

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The Tastiest Low-Carb Vegetable CurryPin recipeFollow us 108.0k

Everyone needs a good vegetable curry recipe in their life. This is my keto vegan version and it’s a winner guys. It’s full of nourishing goodness and perfectly spiced to give a little kick without being too hot. You can of course addw more chilli if you’re hardcore! It’s low in carbs and high in nutrients, especially electrolytes, thanks to a combination of 6 vegetables, plus lots of healthy fats.

You know a curry is good right when you just look at the deep colour of the sauce and want to drink it?! This is one of those. Pair with cauliflower rice for the ultimate keto vegetarian meal the whole family will enjoy.

This veggie curry also freezes well so if you make up a batch, pop the leftovers in the freezer and take out when you need a healthy dinner on the fly! Just like most vegetarian and vegan meals, it’s not as low in carbs as most keto-friendly recipes but it’s still great for those who follow a low carb diet. I hope you enjoy it.

Hands-on Overall

Nutritional values (per serving)

10.7 grams 6.8 grams 6.1 grams 26.4 grams 15.4 grams 310 calories
Total Carbs17.5grams
Net Carbs10.7grams
of which Saturated15.4grams
Magnesium82mg (21% RDA)
Potassium1,035mg (52% EMR)

Macronutrient ratio: Calories from carbs (14%), protein (8%), fat (78%)

Ingredients (makes 6 servings)

  • 2 tbsp virgin coconut oil or ghee (30 ml)
  • 2 cups vegetable stock (480 ml)
  • 1/2 small yellow onion, chopped (35 g/ 1.2 oz)
  • 2 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1 tsp paprika
  • 1 small chile pepper, finely diced
  • 1 cup coconut milk (240 ml/ 8 fl oz)
  • 1 1/4 cup chopped tinned tomatoes (300 g/ 14 oz)
  • 1 medium red pepper, cubed (120 g/ 4.2 oz)
  • 1 medium zucchini, cubed (200 g/ 7.1 oz)
  • large bunch of chopped dark-leaf kale, stems removed (100 g/ 3.5 oz)
  • 1 eggplant, cubed (300 g/ 10.6 oz)
  • 3 tbsp extra virgin olive oil (45 ml)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 6 cups cauliflower rice, to serve (720 g/ 1.6 lb)
  • 4 tbsp sour cream or coconut cream, to serve (60 ml)
A fun way to learn about healthy low-carb eating!
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  1. Place the stock in a pan and simmer on a medium-low heat for 15 minutes to reduce the volume by half.
  2. Preheat the oven to 190 °C/ 375 °F (fan assisted). Chop the eggplants (aubergines) into 2.5 cm (1-inch) chunks. Place on a baking tray, drizzle with 1 tbsp of olive oil and a pinch of salt and roast for 20 minutes until soft and golden.
    The Tastiest Low-Carb Vegetable Curry
  3. Meanwhile, place the coconut oil or ghee in a clean saucepan. Fry the onion on a medium / low heat for 3 minutes until translucent. Add the garlic and fry for 1 further minute. Add the pepper and zucchini and cook for 3 more minutes.
    The Tastiest Low-Carb Vegetable Curry
  4. Add the spices and stir. Add the reduced stock, tomatoes and chopped chilli. Season with salt and pepper. Simmer on a low / medium heat for 10 minutes.
    The Tastiest Low-Carb Vegetable Curry
  5. Add the coconut milk and simmer for a further 10 minutes. Stir through the kale and cook for 2-3 minutes until it wilts. Take off the heat and stir in the remaining olive oil and eggplant. The Tastiest Low-Carb Vegetable Curry
  6. Serve with Cauliflower Rice (1 cup, 120 g/ 4.2 oz per serving) and optionally top with full-fat sour cream or coconut cream.
    The Tastiest Low-Carb Vegetable Curry
  7. Best when served fresh but can be stored in the fridge for 5 days or frozen for 2 months.
    The Tastiest Low-Carb Vegetable Curry
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Jo Harding
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Jo Harding

Food is one of life’s most powerful medicines. I’m a true testament that once you find the right approach for you, you can overcome poor health through the healing power of food.

I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten and refined sugar free. Most are also dairy-free.

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Comments (4)

Hi Jo, the curry is  fantastic thank you for this. Kale leaves are very hard to come by in the Netherland in summer, so I used frozen kale. Tasted great but it doesn’t look as great. Can you recomment a substitute for kale.
Thank you.


Hi Sasja, I've had great results with chard leaves, collards, spinach and even green cabbage. Keep in mind that each option requires slightly different cooking time - cabbage will require about 8 minutes but spinach will be ready in just 30 seconds. I hope this helps! 😊


Add the eggplant to the dish after roasting?


Correct - it should be added in step 5 😊